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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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The prawns should be fresh, because they will be eaten raw.
 | Goong Chae nam pla made by Eoy's mother — That's a lot of garlic, but it is delicious! |
1 pound prawns
15 prik ki nu
1 tablespoon chopped garlic
10 peeled cloves of garlic
1 teaspoon palm sugar
1 teaspoon chopped cilantro root
2 tablespoons nam pla
1 ½ tablespoon lime juice
4 to 5 sprigs of mint
shredded cabbage
To prepare the prawns, shell, vein, remove the head, but leave the tail attached.
Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.
Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.